English Summer Pudding

English Summer Pudding
Photo by Becky Luigart-Stayner

Ingredients

  • 4 ½ cups coarsely chopped peeled ripe fresh peaches (about 1 3/4 pounds)
  • 2 cups fresh blackberries
  • Fresh raspberries or blackberries (optional)
  • 1 teaspoon grated lemon rind
  • 2 cups fresh raspberries
  • ¼ cup sugar
  • 1/3 cup orange juice
  • + 2 more ingredients
    • 1 (10-inch) round angel food cake
    • 3 tablespoons Triple Sec or other orange-flavored liqueur or orange juice

Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Set aside. Cut cake into 1-inch-thick slices; cut each slice in half diagonally to make 2 triangles. Line the bottom and sides of a 3-quart straight-sided glass bowl or trifle ...

View full recipe at My Recipes

Comments

Variations on English Summer Pudding

  • English Summer Pudding
    • 8 c assorted berries (blueberries, strawberries, raspberries, blackberries), divided
    • 1 c water
    • 3/4 c sugar
    • 1 T vanilla extract
    • +1 other ingredients


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